Raspberry Pretzel Jello Salad
A Midwest classic, Raspberry Pretzel Jello Salad has sweet and salty pretzels, a creamy filling, and real raspberries in the Jello. So addictive! Scroll down to to see the video!
I love introducing my California friends to crazy Midwest recipes like this Raspberry Pretzel Jello Salad.
I have several people who taste-test my recipes, all California natives, and they shook their heads in amazement at this unexpected, yet so delicious, combination of pretzels, cream cheese, and raspberry Jello.
In my world, this recipe comes from my friend Bobbi. She always made it for her 4th of July parties, so it seemed only appropriate that I share it near that holiday.
Start with a layer of crushed pretzels swimming in butter and sugar. That’s your base. As my friend Jana pointed out, you could just eat THAT all day long, no problems. I think Pretzel Brittle is in my future (and yours).
Bake the pretzel crust until golden and fragrant. Then, top with a delicious, creamy combination of cream cheese, sugar, and whipped topping.
Once that has set, top with raspberries and smother in raspberry Jello. Call it a salad call it dessert, but just make it and LOVE IT!
Save this Raspberry Pretzel Jello Salad to your “Party” Pinterest board!
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Raspberry Pretzel Jello Salad
A Midwest classic, Raspberry Pretzel Jello Salad has sweet and salty pretzels, a creamy filling, and real raspberries in the Jello. So addictive!
For the Jello:
- 1 (6 ounce) package Raspberry Jello
- 2 cups boiling water
For the Pretzel Layer:
- 5 cups salted pretzel sticks (before crushing)
- 1/2 cup granulated sugar
- 1 cup butter (2 sticks)
For the Cream Topping Layer:
- 1 (8 ounce) package cream cheese softened
- 3/4 cup granulated sugar
- 1 (8 ounce) tub frozen whipped topping thawed
- 1 (12 ounce) bag frozen raspberries thawed
Heat oven to 350 degrees. In a medium bowl, mix Jello with the boiling water and set aside. Allow to cool to room temperature.
Place the pretzels in a zipper-top plastic bag and crush using a rolling pin or mallet. In a small saucepan, combine butter, 1/4 cup of sugar, and pretzels. Stir to combine.
In a 13-inch by 9-inch pan, press the pretzel mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
Meanwhile, in a standing mixer fitted with the paddle attachment, beat the cream cheese and 3/4 cup of sugar on medium speed until combined. Stir in the whipped topping and mix on medium speed until combined.
Spread the cream topping mixture over the cooled pretzels, ensuring the layer completely covers the pretzels to the edge. Chill in the refrigerator for at least 30 minutes.
Remove from refrigerator and place the thawed raspberries over the cream cheese. Pour the Jello over the raspberries. Refrigerate until Jello is set, about 2 hours.
Recipe courtesy of my friend Bobbi.
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